Migas Frittata with Toasted Corn and Cheddar
- Makes4-6 servings
- Cook Time45 minutes
- Active time plus coolingplus cooling
This frittata was inspired by Mexican migas—eggs scrambled with strips of fried tortillas. Corn kernels freshly cut from the cob are best (one large ear should yield the amount needed for this recipe) but frozen works in a pinch. If using frozen, make sure to fully thaw the kernels, then pat them dry to remove excess moisture. To gild the lily, serve the frittata with sliced or diced avocado and your favorite salsa or hot sauce.
Don’t stir the corn and bell pepper too often. After an initial stir to coat the vegetables with oil, distribute the mixture in an even layer and let it cook undisturbed for at least a minute or two in order to develop some flavorful browning.
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